Atoria's Baking Company
B
ProfileGood
TRADITIONAL NAAN FLATBREADS, TRADITIONAL, NAAN
Bakery & Breads USVerified
Label Serving
52 g
Barcode
707415025016
Data last verified: 1 Oct 2026
Nutritional Level Analysis (per serving)
Fat
moderate
Saturated fat
low
Sugars
moderate
Salt
moderate
Levels use standard FSA/WHO per-100g thresholds applied to the label's declared values. See the thresholds
AI transparency analysis is being generated for this product.
B
TRANSPARENCY PROFILE
Good
Mostly positive nutritional profile
Detailed Review Recommended
Profile Spectrum — Nutritional Index
A
BACTIVE
C
D
E
← Nutrient DenseMost Processed →
6.6/10
Health Score
Nutrition Facts (per serving: 52 g)
Energy288kcal
Carbohydrates50g
Sugar5.77g
Added Sugar3.8g
Protein9.62g
Total Fat4.81g
Saturated Fat0g
Trans Fat0g
Cholesterol0mg
Fiber0g
Sodium346mg
Calcium19mg
Iron1.92mg
Nutritional values transcribed from the product label. Actual values may vary.
% Daily Value
Share of an average adult's daily allowance in one serving (52 g) — the label's %RDA
Energy & macronutrients
Energy150 kcal7%
Total Fat2.5gLow3%
Saturated Fat0gLow0%
Trans Fat0gLow0%
Cholesterol0mgLow0%
Carbohydrates26g9%
Total Sugars3g6%
Added Sugars1.98gLow4%
Dietary Fiber0g0%
Protein5g10%
Sodium180mg8%
Minerals
Calcium9.88mg<1%
Iron1mg6%
Remaining vitamins and trace minerals: US FDA Daily Values. Low = under 5% of a day in one portion · High = 20% or more. Reference values, not medical advice.
Ingredient Transparency
Tap any row · FDA, USDA, EFSA, WHO
8 / 10 researched · AI analyzing 2 more...Ingredients — as printed on the label
WHEAT FLOUR, WATER, SUGAR, CANOLA OIL, WHEAT GLUTEN, SEA SALT, CULTURED WHEAT, BAKING SODA, YEAST, ORGANIC ENZYMES.
Contains allergens: Wheat Flour, Wheat Gluten
1
Sugar
Moderate
Sweetener, texturizer, preservative, and browning agent
2
Water
No Notables
solvent, moisture retention agent, beverage base, thermal transfer medium
3
Wheat Flour
No NotablesAllergen
Structuring agent, carbohydrate source, and textural base for baking and cooking.
4
Sea Salt
Moderate
flavour enhancer, preservative, texture modifier, and fermentation controller
5
Canola Oil
Low
Cooking medium, texture enhancer, frying agent, and carrier for flavors in processed foods.
6
Wheat Gluten
ModerateAllergen
Texture modifier, protein supplement, dough conditioner, and plant-based protein base.
7
Baking Soda
INS 500II
No NotablesLeavening agent, pH regulator, and acidity regulator in food processing.
8
Yeast
No Notables
Leavening agent, fermentation catalyst, and nutritional enhancer
9
Cultured Wheat
Under Review
AI summary pending...10
Organic Enzymes
Under Review
AI summary pending...| Ingredient | Concern | Function | Notes |
|---|---|---|---|
1 Sugar | ⚠Moderate Concern | Sweetener, texturizer, preservative, and browning agent | Sugar provides rapid energy but moderate consumption is recommended to align with established nutritional guidelines. |
2 Water | ✓No Notable Concerns | solvent, moisture retention agent, beverage base, thermal transfer medium | Water is a fundamental and essential component of human nutrition with an established safety profile. |
3 Wheat Flour Allergen | ✓No Notable Concerns | Structuring agent, carbohydrate source, and textural base for baking and cooking. | Wheat flour is a standard nutritional staple generally well-tolerated by the general population, though individuals with celiac disease or specific wheat sensitivities require alternative dietary selections. |
4 Sea Salt | ⚠Moderate Concern | flavour enhancer, preservative, texture modifier, and fermentation controller | An essential dietary mineral whose intake levels warrant monitoring in accordance with established public health guidelines. |
5 Canola Oil | ✓Low Concern | Cooking medium, texture enhancer, frying agent, and carrier for flavors in processed foods. | Vegetable oil is a standard dietary fat source that is widely permitted and utilized globally, with consumption patterns evaluated primarily within the context of total daily caloric and lipid intake. |
6 Wheat Gluten Allergen | ⚠Moderate Concern | Texture modifier, protein supplement, dough conditioner, and plant-based protein base. | Wheat gluten is widely consumed and well-tolerated by the general population, while requiring careful dietary consideration for individuals with specific protein sensitivities. |
7 Baking Soda INS 500II | ✓No Notable Concerns | Leavening agent, pH regulator, and acidity regulator in food processing. | Baking soda is a commonly utilized leavening agent with a well-established safety profile for normal culinary applications. |
8 Yeast | ✓No Notable Concerns | Leavening agent, fermentation catalyst, and nutritional enhancer | Yeast is a widely utilized natural microorganism with a long history of safe food use, providing leavening and nutritional value. |
9 Cultured Wheat | ?Under Review | — | AI summary pending... |
10 Organic Enzymes | ?Under Review | — | AI summary pending... |
Researching scientific toxicity & E-numbers for 0 remaining ingredients...
Live SyncingResearch sourced from FDA · USDA · EFSA · WHO · Peer-reviewed scientific literature. Informational only — not medical advice.
Important Disclaimer
BetterBite provides nutritional transparency insights based on publicly available data from regulatory databases (FDA, USDA, EFSA, WHO), published peer-reviewed research, and manufacturer-declared product information. This platform is designed for educational and informational purposes only.
The content displayed on this platform does not constitute medical advice, diagnosis, or treatment recommendations. Transparency scores, nutritional assessments, and ingredient analyses represent algorithmic interpretations of publicly available data and should not be used as a substitute for professional medical or nutritional guidance.
Individual dietary needs, allergies, and health conditions vary significantly. Always consult a qualified healthcare professional, registered dietitian, or physician before making dietary changes based on information found on this platform. Product formulations may change without notice — always verify information against current product labels.
AI Research Disclosure: Technical analysis and research patterns on this page are synthesized using BetterBite AI researchers.AI can make mistakes or provide incomplete insights.This technology aggregates data from scientific literature for informational assistance. Always verify findings against primary sources for critical dietary decisions.